Everyday Rockstar, Charcuterie Boards, Dating Mistakes, Fermented Foods, Online Dating, COVID and Divorce, Storm Chasers

Everyday Rockstar (0:00:00) Lisa and Richie talk with this weeks featured Everyday Rockstar. You can nominate yourself or someone you know by emailing thelisashow@byu.edu. Epic Charcuterie Boards (0:06:59) Whether you’re feeling fancy, ready to party or just plain hungry, making a charcuterie board is never the wrong decision. But when it comes to actually making a board, the task can feel daunting. You might ask yourself: what should I put on my board? How do I arrange the foods? What snacks go well with this cheese? Well, worry no more about your board: Joining us on the show today is Maegan Brown, a charcuterie expert and author of the Beautiful Boards cookbook. Today, we’re discussing the art of creating and displaying the charcuterie board of your dreams. Women’s Dating Mistakes (0:20:51) If you’ve seen ‘How to Lose a Guy in 10 Days’, then you know there are plenty of things a woman can do to scare off a man—and vice versa. The absence of a postdate text or call can send us reeling. Women especially will go home after a date and over analyze everything they said and did. They wonder if they were clingy, if they made scary assumptions about the future, or talked too much about their ex. It’s hard to read a situation and figure out what you’re doing wrong. So we invited our favorite relationship expert, Kim Seltzer, on the show today to tell us about the biggest mistakes women make on dates and how they can learn from them. Fermented Foods (0:41:01) The foods that really deserve the number one spot on the list of the underappreciated and forgotten is fermented foods. For those of you who don’t know what counts as a fermented food, think sauerkraut, yogurt, and sourdough bread. The idea of something being fermented sounds gross, but foods that have undergone this process can surprisingly be good for you. There’s also new trend of fermenting food yourself. So, we wanted to discuss this trend and what we need to know about fermentation. We’ve invited food and nutrition expert of over 20 years, Toby Amidor,